INGREDIENTS
12 ounces macaroni elbows
8 slices bacon, cooked til crispy and crumbled
½ white onion, diced
½ cup red pepper, diced
1 jalapeño, seeded and diced
2 teaspoons minced garlic
3 tablespoons flour
½ cup half and half
¾ cup chicken broth
8 ounces shredded pepperjack cheese
4 ounces cream cheese
salt and pepper to taste
12 ounces macaroni elbows
8 slices bacon, cooked til crispy and crumbled
½ white onion, diced
½ cup red pepper, diced
1 jalapeño, seeded and diced
2 teaspoons minced garlic
3 tablespoons flour
½ cup half and half
¾ cup chicken broth
8 ounces shredded pepperjack cheese
4 ounces cream cheese
salt and pepper to taste
INSTRUCTIONS
Cook macaroni according to box instructions. Spray a large pan or nonstick skillet with cooking spray and saute onions, peppers, and jalapeños 3-4 minutes over medium heat. Add garlic and sauté another minute or two until fragrant. Add flour and stir to coat veggies. Add half and half, chicken broth, pepperjack cheese, and cream cheese. Stir throughout until cheeses are melty.
Add cooked macaroni noodles and stir to coat. Stir in half of crumbled bacon. Top Macaroni with remaining bacon.
Cook macaroni according to box instructions. Spray a large pan or nonstick skillet with cooking spray and saute onions, peppers, and jalapeños 3-4 minutes over medium heat. Add garlic and sauté another minute or two until fragrant. Add flour and stir to coat veggies. Add half and half, chicken broth, pepperjack cheese, and cream cheese. Stir throughout until cheeses are melty.
Add cooked macaroni noodles and stir to coat. Stir in half of crumbled bacon. Top Macaroni with remaining bacon.